– 6 large eggs – 1/2 cup cottage cheese – 1/2 cup shredded cheese (Gruyère, Monterey Jack, or cheddar) – 1/4 tsp salt – 1/8 tsp black pepper – Optional: 2 slices cooked bacon, sautéed spinach, bell peppers, or mushrooms – Splash of hot sauce (optional) – Cooking spray or oil (for greasing)
In a blender, combine eggs, cottage cheese, shredded cheese, and a splash of hot sauce. Blend until completely smooth and frothy.
Cook your mix-ins like bacon or sautéed veggies. Place a small amount into each muffin cup or mold before adding the blended egg mixture.
Pour the egg mixture over the fillings, filling each cup 3/4 full. Bake in a water bath at 300°F for 30–35 minutes or until set and silky.
Let egg bites cool slightly before removing from the mold. Store in an airtight container in the fridge for up to 4 days; reheat gently.
Enjoy these creamy, low-carb egg bites for breakfast, meal prep, or a protein-rich snack. Customize with your favorite flavors!